for 4 person

Pasta

350 g	pasta (e.g. pasta shells)
	salted water, boiling

Vegetables & serving

250 g	sugar snap peas
1 tbsp	olive oil
300 g	date tomatoes
1 bunch	flat-leaf parsley
½ tsp	salt
a little	pepper
50 g	Sbrinz by the piece

How it's done

Pasta

Cook the pasta in salted water until it is al dente. Set aside approx. 150 ml of the cooking water and drain the pasta.

Vegetables & serving

Cut the mange-tout lengthwise into thin strips. Heat the oil in the same pan, add the mange-tout and tomato and stir-fry for approx. 3 mins. Coarsely chop the parsley. Add the reserved cooking water, the pasta and the parsley, and season. Use a vegetable peeler to shave cheese onto the pasta.

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